Place in a lidded pan with 1 tsp. of cumin powder, 2 tbsps. of honey and 1 tbsp. of water

Pop the lid on and cook on a low heat for 25mins

After 25mins take the lid off and cook for a further 5 mins

Place the carrots and any remaining cooking liquid in a blender with 1 tbsp. of olive oil and blend to a chunky consistency – you don’t want baby food!

Lightly toast 1 tbsp. of pine nuts

Mix half of the pine nuts into your carrot dip and reserve the other half for garnish

Eat straight away or leave to cool as part of a meze platter – I ate mine with some warmed pitta bread – yummy!!

Friday marked the eighth year of the war in Syria, millions are now living as refugees, resorting to eating animal feed and leaves to survive. Thousands of children have been killed and many of those surviving are separated from their families and are living with severe injuries as a result of this brutal conflict. Save The Children are working tirelessly to help those still in Syria, to find out more, please visit the link: https://www.savethechildren.org.uk/where-we-work/middle-east/syria